lemon dressing

Method

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 10 minutes or until tender. Drain and set aside to cool.

Step 2

Meanwhile, place the whole eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, stirring occasionally, for 7 minutes. Drain and rinse under cold running water. Set aside for 5 minutes to cool slightly. Peel the eggs and cut into quarters. Set aside.

Step 3

To make the lemon dressing, place the olive oil, lemon juice, wholegrain mustard, salt and pepper in a small jug. Use a fork to whisk until well combined.

Step 4

Place the cooled potatoes in a large bowl. Add the eggs, salmon, chives, dill and lemon dressing and toss gently to combine. Serve immediately garnished with lemon wedges, if desired.